NED has launched a new expression, NED Grand Reward, which sees the finest casks of NED Australian Whisky extra matured in Tawny barrels that have been sourced from historic Kelly Country.

Described by the NED distilling team as “an iron fist in a velvet glove” and “our most luxurious and refined whisky yet”.

The NED team wanted to create a whisky that was a true reflection of Australia and its people, and so looked to the Ned Kelly and Kelly Gang story for inspiration and headed to areas around the north east Victorian highlands, between towns like Beechworth, Glenrowan and across the border in Jerilderie.

This is where a large part of the Kelly story took place, and it is also from this area that the team sourced the barrels to make this very Australian whisky.

The Tawny produced in this area is made in a similar style to how Port is made in Portugal, so the liquid is rich, sweet with notes of dried fruit, toffee, nuts and spice. It is the barrels that have aged this Tawny that NED Grand Reward is extra matured in.

The NED team said: “This whisky utilises a very carefully hand-picked parcel of NED Australian Whisky barrels which are selected for their quality and complexity. They are then further matured in ex-Tawny casks until the vanilla, caramel and chocolate of the whisky and the dried fruits, Christmas cask and red berry notes of the cask are perfectly integrated.

“Bottled at 50 per cent ABV, we retain the power of the whisky and highlight the elegance of the sweetness.”

The Distillers comments state: “A dance of tawny sweetness and classic NED notes. Rarely does corn whisky receive a tawny cask finish and this is a very unique experience, the brightness of the spirit has given the sweetness of the cask a vibrant dexterity.

“The nose is a showstopper and the palate is very soft for 50 per cent, the cereal notes of the whisky maintaining a structure and length that’s both satisfying and moreish. Hard to move away from drinking neat when there’s this much complexity.”

The whisky is available now through NED and will be more widely available in the new year.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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